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Get ready for some hot and fast pulled pork with an insane bark and cross hatch! Make sure that fat cap is intact to allow the seasonings to penetrate and build up that delicious bark. We’re using Meat Church’s Honey Hog seasoning, be sure to season all sides liberally. Insert a meat probe and get it on the Traeger at 275 degrees for about six hours. Running Bear Mountain Barbecues Gourmet pellets for that perfect flavor.
When the internal temperature hits 185 degrees, you’ll have an awesome bark and it’s time to wrap. Place the pork in an aluminum pan, pour in some apple juice, wrap it tightly with aluminum foil, and put the meat probe back in. Return it to the smoker at 275 degrees. After a few more hours, it’ll be probe tender at around 203 degrees.
Pull it off the smoker, let it rest for two hours in a Cambro, and enjoy the final product. Look at that beautiful bark, the easy pull, the juicy meat – so tender and delicious!